Location: I live in the Heartland of the United States - Western Kentucky

Posts: 15,465

Gosh, JMediger! It usually gets eaten up so quickly but I think I've kept it in the refrigerator for several weeks without any problem. I recommend keeping it in the coldest part though.

Well, msmofet, I would imagine it could be used for a lemon meringue pie. As for how much juice, whatever the 4 lemons produce. That's how I've always made it and never had a problem. The zest? The recipe calls for grating all 4 lemons and including the grated peel, so you would already have the zest. That's one of the things that makes this curd so wonderfully "lemony."

__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!

Gosh, JMediger! It usually gets eaten up so quickly but I think I've kept it in the refrigerator for several weeks without any problem. I recommend keeping it in the coldest part though.

Well, msmofet, I would imagine it could be used for a lemon meringue pie. As for how much juice, whatever the 4 lemons produce. That's how I've always made it and never had a problem. The zest? The recipe calls for grating all 4 lemons and including the grated peel, so you would already have the zest. That's one of the things that makes this curd so wonderfully "lemony."

DOH!! i completely missed the grating part. to many things on my mind sorry.

Katie...How about I make the puffs and you make the curd? That would make such wonderful cream puffs...dusted with a lot of powdered sugar, of course.
It would also be great in eclairs...we just need a good chocolate frosting to top them with.

Lol...I used to do choux pastry all the time, but I don't have enough strength in my arms to beat the eggs in anymore. I saw Ina do that in either the blender or the food processor. Would that be as good?

Truth be told, I usually made savory puffs, filled with chicken or ham salad.

Lol...I used to do choux pastry all the time, but I don't have enough strength in my arms to beat the eggs in anymore. I saw Ina do that in either the blender or the food processor. Would that be as good?

Constance, I have problems with the beating by hand as well. A couple of years ago I made a croquembouche wedding cake and needed 300 mini puffs. I did a few large batches and it didn't work well so I tried using first the food processor and then the next batch in my KA. They came out quite dry and hard. I ended up making very small batches by hand over a couple of days and ended up with my three hundred, a ton of rejects and very sore arms and shoulders. I didn't see Ina do it so maybe there is a trick to it.